Originally Posted by Meadiator
You'll probably want to mix all of that with an equal amount of water and then restart fermentation with another less strong yeast. That'll bring your 18 percent to nine percent abv. You'll probably want to rehydrate your yeast first though, so that it doesn't struggle as much in the 9 percent abv. Once fermentation chills, see where you are with residual sugar. You can always back sweeten. Someone please correct me if I'm wrong on all of this.
The initial smell died down over night and I have already pitched the yeast and am scared of over pitching. So, I'm gonna let it get rolling then divide it before it hits the 18% wall.
I think what I will do is let fermentation get going then go ahead and split the batch. I know this is not "normal" procedure, but this is kinda an experiment for me. The honey is from the fall and it is really strong and dark and not the typical flower honey most folks work with. SWMBO likes sweet wines etc... and I kinda like the idea of having the higher content in there for a cold sipping wine later in the summer. I made a basic cider that shot up to 8.5% that she loves anyways.
Has anyone used Lemon Juice from a bottle in a mead??? or should I just slice one up and dump into secondary?